Agriculture has always embraced technology, from ploughs to cell phones. Oliver Moore of Paris-based NGO, ARC 2020, discusses the digitization of agriculture and the power relations between corporates and agroecological farmers.
FAO Director-General José Graziano da Silva explains the urgent need to reduce hunger and malnutrition across the globe as the human right to food becomes a growing priority.
On-farm investment in agriculture has doubled over the past 20 years and as a result agricultural production has grown rapidly. But the bad news is that the key conditions that made these investments viable are deteriorating, and rapidly.
Yet studies show that we cannot avert climate chaos if we don’t support a rapid transition away from large-scale, chemical-intensive food production toward healthier and regenerative agriculture.
Access to affordable nutritious food is a basic human right, not a privilege. However, for nearly 1 out of 8 Americans, hunger is a reality—as evidenced by the food insecurity rates which have remained at around 12 percent over the past three decades.
“I was dismayed to read the article ‘Making Organic Mainstream.’ I am one of a group of old-time organic farmers who have been battling against the United States Department of Agriculture (USDA) for allowing hydroponic, aquaponic, etc. to be certified ‘organic.'”
Instead of investing billions of dollars in a model that doesn’t nourish communities or the environment, policymakers must redirect funds to incentivize organic and conservation agriculture — a far more effective approach to improving food security, environmental sustainability and human health.
When it comes to fighting climate change, we often overlook a significant source of heat-trapping gas emissions: food.
The Community Coalition for Real Meals wants to reorient the food business model away from “Big Food” and toward “Real Food”—food that supports producers, equity, and the environment.
According to a new report, 9 out of 10 of the largest U.S. grocery companies still don’t track or publicly report food waste. Their first steps must include changes in promoting and stocking produce.
López Obrador’s victory in Mexico brings hope for Mexican farmers expecting more self-sufficiency through a reduction in dependence on imports, chemical-intensive production methods, and GMOs. Promises of support for sustainable practices on small and medium-scale farms are on the horizon.
The beef industry’s poor grazing management, unethical treatment, and environmentally unfriendly practices will rule out credible plans for sustainable beef, unless industry leaders take serious action.
Another status quo Farm Bill may jeopardize the future of the food system, failing to regulate pesticides, improve water quality, support organic farmers, and more.
Rapid urbanization in low-income countries has negative consequences on the food system, which affects the physical, economic, and environmental health of these areas. The ‘Malnutrition Cocktail’ describes the convergence of hunger and obesity within these urbanized populations.
Young people are changing the face of agriculture; their voices may be the key to protect the 108 million children trapped in forced agricultural labor, says Anita Sheth.
Have you ever thought about what your clothes are made of? Who makes them, or what happens when you throw them away? The truth about the fashion industry is ugly, but you can be part of the change.
Today is the United Nation’s International Day for Biological Diversity, a day to highlight the importance of the shared global heritage of food crops, the people who grow them, and working together to keep agriculture alive for the generations to come.
Every four years, a new Farm Bill must be passed by the U.S. Congress. This massive piece of legislation covers many different aspects of food and agriculture in the United States—from nutritional assistance for low-income communities to subsidies for farmers to conservation of natural resources.
BCFN Alumni Chris Maughan describes the rise of the agroecology movement, the biggest obstacles to agroecological development, and how the SHIFFT project is working to support agroecological innovations across Europe.
The food system cannot sustain prolonged impacts from climate change and unchecked population growth. Professor Sayed Azam-Ali shares his insights about creating a sustainable future for food through the generation of a long-lasting, nutritional food source.
